Happy National Day fellow Malaysians! For today, I am presenting a very easy chicken dish. Chicken flavoured with spicy ginger and made more fragrant by Chinese shaoxing wine. Flavoured with chicken and abalone sauce, this is an extremely flavourful dish - you can also add some shiitake mushrooms for extra texture. When I am at a loss on what to cook, a gingery chicken dish is always dependably delicious.

This chicken and abalone sauce from Yuen Chun is a favourite of mine, very versatile and adds a great deal of flavour to a great variety of dishes. Time really flies, and I just realised that I have been working with Yuen Chun for more than 2 years on this blog. If you have been following this blog, Yuen Chun products have been in my household since the time of my late maternal grandmother or 'popo'. I'm sure she would approve if she knew today that I have an opportunity to work with her favourite products!

Add garlic and ginger. Once fragrant, add the green onions and mushrooms if using. Turn heat to high and add chicken pieces. Stir around briskly. Once chicken starts to turn to white, add the sauce. Stir around briskly for another 3-5 minutes.

Add chicken broth and bring to a boil. Turn heat to low and allow to braise for about 20 minutes covered.

Smoky Wok

Smoky Wok

Smoky Wok

SPOTLIGHT

The Yuen Chun brand of sauces has long been my preferred brand for most of my cooking needs. Their range of delicious sauces will add authentic flavour and irresistible flair to your cooking. Check out my range of Yuen Chun recipes that showcase how versatile their sauces are. Stay tuned for their latest products and updates on their Facebook Page .